Gai Choy is a member of the mustard family and is commonly known as Chinese mustard greens. Large, mature gai choy can be very peppery, and this strong flavour is something that many people will either love or hate. Mature gai choy needs to be cooked before eating, however, baby gai choy can be eaten fresh and is a delicious way to spice up a salad, giving it a hot, mustardy bite. Gai choy can be preserved by salting or pickling in vinegar, or added to a soup. The stems and leaves can both be used in stir fries, and pair well with other strongly flavoured ingredients.